i’m not entirely sure what’s happened to spring, but the weather has been pretty horrawful for the past few days, & promises to continue up until the weekend. in the meantime, i’ll settle for a good, quick bowl of hearty potato soup, lightened up with milk, but that’s every bit as creamy as a super fatty version…minus the bacon.
i knew when we began this lenten vegetarian endeavor i would miss bacon.
LIGHTER LOADED POTATO SOUP
2 lbs red potatoes
extra virgin olive oil
1/2 cup onions, chopped
1 1/4 cups chicken or vegetable broth
3 tablespoons all purpose flour
2 cups 1% milk, divided
1/2 teaspoon kosher salt
freshly ground pepper to taste
3 bacon slices, cooked & crumbled
1/3 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
wash the potatoes, stab them with a fork, place them on a plate & microwave for 13 minutes, until tender. cut them in half & set aside.
while the potatoes cook, heat the olive oil in a dutch oven, or large pot, over medium heat. add the onions & cook for about 3 minutes, until softened. pour in the broth.
in a small bowl, whisk together 1/2 cup of milk & the flour. add to the pot, with the remaining milk. bring everything to a boil, stirring frequently. simmer for 1 minute.
scoop the insides from the potatoes & add to the pot, breaking up large chunks with a wooden spoon. stir to combine. spoon into individual serving dishes & top with crumbled bacon, shredded cheese & sliced green onions.
from ezra pound cake